Loaded Scrambled Eggs
Pin
Print

Loaded Scrambled Eggs

Recipe by SimpleCookingCourse: Breakfast, BrunchCuisine: American, BreakfastDifficulty: Easy, Quick, Fast
Servings

2

servings
Prep time

10

minutes
Cooking time

5-8

minutes

Fluffy scrambled eggs packed with cheese, savory meats, and fresh vegetables for a hearty and satisfying breakfast or brunch.

Ingredients

    • 4 large eggs

    • 2 tablespoons milk or half-and-half (for creamier eggs, optional)

    • Salt and freshly ground black pepper to taste

    • 1 tablespoon butter or olive oil

  • Optional "Loaded" Add-ins (choose a mix to total about 1/2 to 3/4 cup):

    • 1/4 cup shredded cheddar, Monterey Jack, or mozzarella cheese

    • 1/4 cup cooked and crumbled bacon, diced ham, or cooked sausage

    • 2 tablespoons finely diced bell pepper (any color)

    • 2 tablespoons finely diced onion or shallots

    • 1/4 cup chopped fresh spinach or kale

    • 2 tablespoons sliced mushrooms

    • 1 tablespoon chopped fresh chives or parsley

    • A pinch of red pepper flakes (for a kick)

  • Optional for Serving:

    • Hot sauce

    • Salsa

    • Avocado slices

    • Toast or English muffin

Instructions:

  • Prepare Add-ins: If using raw vegetables (like bell pepper, onion, mushrooms), sauté them in the butter/oil in your skillet for 2-3 minutes before adding eggs, until slightly softened. If using cooked meats, have them ready.

  • Whisk Eggs: In a medium bowl, whisk the eggs vigorously with the milk/half-and-half (if using), salt, and pepper until the yolks and whites are fully combined and slightly frothy.

  • Cook Eggs: Melt the butter or heat olive oil in a non-stick skillet over medium-low heat. Pour the egg mixture into the hot skillet. Let the eggs sit undisturbed for about 30-60 seconds until the edges just begin to set.

  • Add Loadings: Sprinkle your chosen cooked meats (if not sautéed with veggies already), cheese, and any cooked or prepped vegetables (like spinach, which will wilt quickly) over the setting eggs.

  • Scramble: Using a heat-proof spatula, gently push the cooked edges of the eggs towards the center, allowing the uncooked egg to flow underneath. Continue to gently fold and push the eggs until they are mostly set but still slightly moist. Do not overcook!

  • Serve: Remove from heat immediately. The residual heat will finish cooking them. Serve hot, garnished with fresh herbs, hot sauce, salsa, or avocado slices, alongside toast if desired.

Notes:

  • Don't Overcrowd: While "loaded," avoid adding too many cold or watery ingredients, which can make the eggs soggy.
  • Heat Levels: Cook scrambled eggs on medium-low heat for the fluffiest, creamiest results. High heat makes them tough.
  • For Crispy Add-ins: If you want your bacon very crispy or veggies well-caramelized, cook them fully in the pan before adding the eggs, then remove them and add back in at step 4.
  • Dairy-Free: Omit cheese and use a plant-based milk for a dairy-free version.
  • Storing Leftovers: Best served fresh, but leftovers can be stored in an airtight container for 1-2 days and reheated gently in the microwave.